Whole Wheat Brown Sugar Banana Bread Pancakes.
They taste good with cherries.
Apples and bacon too.
They make slept-in mornings with toothpaste stains eight thousand times better.
They are what my dad stuffs with blueberries.
They probably wouldn’t be good with things like broccoli or beans… because that’s just weird.
Oh! But they do taste good with potatoes. Hmmpf.
They taste extra excellent with ice cream on top.
Even better steaming hot with oozing butter… then ice cream on top. Plus a sweet strawberry.
They save marriages. Mine included.
They aren’t the best choice for breakfast when you want to wear a string bikini.
They often slip you into a welcoming food coma that causes you to desk nap.
They are darn good.
They are cake. For breakfast. Win. Obvious win.
Seriously. Cakes for breakfast?! Whoever decided this was genius.
Now hold your horses. I’m well aware that banana pancakes are not a new development. I mean, according to my iTunes, Jack Johnson wants to make them for me all the time. He’s super sweet.
I feel bad declining him day after day.
But it’s the combination… the bananas, the brown sugar, the maple vanilla glaze… that has etched this breakfast into the rotation at our house. This is a thing. A big thing. It’s like… banana bread… in pancake form. For reals.
There is a reason this is huge. When I make banana bread, it mysteriously disappears within 24 hours. Sometimes it even disappears before the other member of this household arrives home from a long, strenuous day at work. I have no idea how. Really I don’t. It just… evaporates into thin air. I think it might have something to do with the “skinny slice rule.” You know… skinny slices don’t count. Yeah.
So now people can eat banana bread without stuffing an entire loaf down their face. I find this to be extremely beneficial. And satisfying.
Whole Wheat Brown Sugar Banana Bread Pancakes
makes 12 pancakes
2 cups whole wheat pastry flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2/3 cup milk
1 tablespoon vanilla extract
3 large ripe bananas, mashed
2 tablespoons butter, melted
In a large bowl, combine flour, baking powder, sugar, salt, cinnamon, and nutmeg in a large bowl. Measure out the milk and add the vanilla extract to it. Whisk together the dry ingredients and add in milk and vanilla, stirring to combine. The mixture will still be dry. Add in mashed bananas and mix. Add in melted butter and stir until batter is somewhat smooth.
Heat a skillet or grilled on medium heat. Using a 1/3 cup measure, spoon batter into rounds and cook until bubbles form on top – about 2-3 minutes. Flip and cook for a minute or two more. Repeat with remaining batter. Serve hot with butter and syrup, or the vanilla maple glaze.
Note: if you don’t have/can’t find whole wheat pastry flour, use 1 cup of regular whole wheat and 1 cup of all purpose. Or 2 cups of all purpose.
Vanilla Maple Glaze
1/2 cup maple syrup
3/4 cup powdered sugar
1 teaspoon vanilla extract
Combine all ingredients in a bowl and stir until smooth. Pour over pancakes.
Want to come for breakfast? You can bring the bacon.
448 Comments on “Whole Wheat Brown Sugar Banana Bread Pancakes.”
WOW!! super yummy! I tried the first pancake with the exact recipe, took 4 minutes to cook BUT tasted yummy (I had 6 kids here to feed, 4 mins didnt cut it LOL) than I tried adding more milk, still yummy but still long to cook! than i added 2 eggs and added some blueberries (I doubled the recipe) and WOW yummy!! THANX for the recipe, even though I tweaked it a tiny bit. <3
These were quite good – my 5 year old loved them. Added 1/3 cup extra milk and 1 egg, reduced vanilla to 1/2 tbsp so as not to overwhelm the banana flavor. Next time I’ll reduce the brown sugar – they were a little too sweet for my taste, especially since my bananas were really overripe.
slapped some together this morning. #hugecakes
http://instagr.am/p/mB6sh/
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I just made this for my family since we’re on a healthy diet, thought this would be perfect and they are! Omg, delicious! Have to work on my stove temp tho, they turned out a lil toastier but everyone loved that! A must keep on my recipe book for sure!
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Yummmmmm!
Nutritional info?
Can u leave out the banana and replace it with something else?? Husband hates bananas…Thank you.
Chose to make these for dinner tonight and they did not turn out well at all. Based on comments below I added more milk as well as an egg. Unsure of what went wrong but they did not taste right. Maybe it was the whole wheat flour- which I’m not used to cooking with.
Tried to make these for dinner tonight, but they did not come out right at all. I looked at several of the comments below and added extra milk as well as an egg to make the batter thinner. Not sure what went wrong but would not recommend making these.
I remember my first time making whole wheat brown sugar banana bread pancakes……………….
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Really need to make these asap. Are you sure these aren’t healthy? Cuz they have fruit in the them. ;)
Could you tell us what are the nutritional facts?
These were really good! I made them with whole wheat and AP flour, and I did have to add an extra cup of milk.
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Omg, yum!! Definitely making these next week….who needs a diner whe you’ve got maple vanilla glaze? Thanks for sharing!
Made these for dinner tonight …. so delicious. After the first bite, the kids instantly begged for them for breakfast. These will become a household favorite.
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I made these for breakfast this morning. OMG so good. I did make a few changes too. Instead of using regular milk I used Hood low carb milk (35 calories per cup), added 2 eggs and used sugar free syurp. I figured cut a few calories where I can. I will be making these again, my 5 year old loved them.
I have to say I’m shocked at the people loving these! These were absolutely terrible. Smelled and tasted just like wallpaper paste. Cant think of one good thing about them….we all spit them out in unison and then laughed hysterically….
These pancakes are horrible. End up being very dense and dry. I realized when I put together the recipe they have no egg in them and I think that is why. Waste of time!
Your comments are TOOOOO funny! I am going to thoroughly enjoy these cakes and plan to slip into a desk coma WHILE listening to Jack Johnson. This to me is a PERFECT Saturday morning, especially while my husband is deployed and I am home with 4 kids.
made these this morning! everyone loved them!
sooo delishus.
How many calories are we talking here? Like for one pancake what would that equal????
They look amazing though and I really want to try them.
Thanks!
Can you make these with just all purpose flour? Thanks
Me and mom are both on weight watchers and if you substitute the brown sugar with Splenda brown sugar blend, the butter with fat free margarine and use fat free milk, each pancake is only 3 points
And if you use sugar free syrup and it makes about a cup of the glaze and you divide it pretty equally for your 12 pancakes it is only about 2 points per pancake (24 points for the whole thing of glaze).
AHHHHMAAZIIINNGG!! Have made these bout 10 times and they are huge hit everytime!
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Can this same exact recipe be used for making muffins?
These are my new pancake obsession!! I absolutely love them and yes they are as fluffy as they are in the picture! So good if you add white chocolate chips to the batter also!
I can’t wait to make these…they look so yummy! Thanks for sharing.
I made these a few weeks ago and they were DELICIOUS!!
Tried them thick and the center never cooked. Thinned them out til they were pourable still dough in the middle. Tried this for 2 hours and then gave up.
These might be the best pancakes I have ever made!!! Yes people the batter is SUPER thick but they make delicious, dense, moist pancakes! When you spoon it on the pan you have to spread it manually with the back of the spoon a little so they are pancake shape.
Sorry didn’t mean to leave this as a reply to Emily.
What you may have done is if the pancakes were browning and burning too fast and looked cooked when you flipped them, but were still raw in the middle, you need to turn down the temperature of your pan or griddle. :) just a helpful tip, my dad has the same problem with his pancakes :)
I’ve tried these and they are very good….
The flavor of these were fantastic, but I didn’t have much success with the texture. They were thin and rubbery, and they didn’t cook through in the middle despite my efforts. I will have to try these again though to see if it was my error or the recipe.
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These look amazing and I can’t wait to make them! Have you ever made the batter the night before?
I made these pancakes for just two people so I decided to refrigerate the extra batter instead of making the extra pancakes right away. They still tasted good the next day but they were not as fluffy.
Whats wheat pastry flour?!
I found this somewhere:
“The ratio we used to make pastry flour when I was working with the chefs on Baking with Julia was 3 parts all-purpose flour to 1 part cake flour. Whatever proportions you decide on, just make certain that the cake flour you use is NOT self-rising.”
And then a non rising cake flour:
“For every cup of flour you use, take out two tablespoons of flour and return it to the flour bin. Throw the cup of flour (minus the two tablespoons) into a sifter set over a bowl. Replace the two tablespoons of flour that your removed with two tablespoons of cornstarch. Sift the flour and cornstarch together. Sift it again, and again and again. The cornstarch and flour need to be well incorporated and the flour aerated. Sift the flour and cornstarch mixture about five times.”
This recipe was awful. Too thick and a waste of ingredients.
I too found this recipe to be awful. I don’t know what went wrong between you and me doing it – but I followed all the instructions and it was a thick, heavy mess. I tried thinning it out with milk – probably added another cup of milk. It was still heavy and flavorless. I added oil (like other pancake recipes) – also no help. Ended up throwing it all out. Then cleaned up the kitchen hungry and very frustrated.
That totally stinks when that happens. I made these this morning, however and my family loved them. Like Maria noted above, you have to manually spread/thing the batter on the griddle so they cook evenly. I did the first batch on the pan exactly like the recipe and then I too, thinned with a bit of milk. I think the problem you had is adding an entire CUP of extra milk. That’s WAY too much. Just try a little splash. Also, do EITHER butter OR oil, not both. One of my sons is allergic to milk so I did another half batch subbing oil and almond milk for the butter and cow’s milk. Both versions were really tasty. One last thing, make sure you use very ripe bananas. Yum!
we love this recipe SO MUCH. i’ve been making it regularly since you posted and it is one of my family’s favorites. so so so good.
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To those who said it was awful – you must’ve done something wrong. Made them for mother’s day. SOOOO YUMMY and will be a regular breakfast around here from now on : )
These might be the best pancakes I have ever made!!! Yes people the batter is SUPER thick but they make delicious, dense, moist pancakes! When you spoon it on the pan you have to spread it manually with the back of the spoon a little so they are pancake shape.